Recipes / Breakfast / Mexican Ingredients Servings
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Quantities for 4 servings
8 small corn tortillas 8 large eggs 3 tbsp whole milk 30 g unsalted butter 120 g Cheddar or Monterey Jack, grated 1 avocado, sliced 1 small red onion, finely diced 200 g cherry tomatoes, quartered 1 jalapeño, minced A handful of coriander, chopped Juice of 1 lime Salt and black pepper Hot sauce, to serve
The base is worth following fairly closely, but everything on top is yours. Change the fillings, herbs and garnishes freely, and use the method as your anchor rather than the exact list.
Method 1 Make a quick salsa by mixing the tomatoes, red onion, jalapeño, coriander, lime juice and a good pinch of salt. Set it aside so the flavours come together while you cook. 2 Warm the tortillas one at a time in a dry pan over high heat for about 20 seconds a side, until soft, pliable and lightly blistered. Wrap them in a clean tea towel as you go — straight from the packet they crack when you fold them. 3 Beat the eggs with the milk and a pinch of salt. Don't over-beat; you want them combined, not aerated. 4 Melt the butter in a non-stick pan over LOW heat. Scrambled eggs cooked fast go watery and rubbery; low and slow is the only way to get soft curds. 5 Pour in the eggs and leave for 20 seconds, then stir slowly and constantly with a spatula, pushing the set edges into the middle. Keep the pan moving on and off the heat if it starts going too quickly. 6 After 4–5 minutes you'll have soft, glossy, barely-set curds. Take the pan off the heat while they still look slightly underdone and stir in the cheese — the residual heat finishes them and melts the cheese without overcooking the egg. 7 Season with black pepper, spoon into the warm tortillas, and top with avocado, salsa and hot sauce. Serve immediately. Tap a step to cross it off. Your place is saved on this device.
Cook’s notes Add crisped chorizo, bacon or black beans if you want them more substantial — all three are traditional in Texas, where this dish belongs as much as Mexico.
Corn tortillas are the authentic choice, but flour tortillas fold more forgivingly if you're feeding a crowd.
How it should look Photos of the finished dish, so you know what you’re aiming for.
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